Butternut Squash Wellington with Roasted Root Vegetables and Balsamic Glaze
D
Danielle Maltby
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Alright, aspiring chef! Let's create a stunning Butternut Squash Wellington! First, preheat your oven to 200°C. Roast that squash and those colorful root veggies (carrots, parsnips) with rosemary and thyme - about 40 minutes. While those roast, sauté red onions and spinach. Mash the squash with cheeses, cranberries, and spices! Assemble your masterpiece with Dijon mustard inside ready-made puff pastry and seal it tightly. Brush with egg and bake until golden, 25-30 minutes. Simmer balsamic vinegar and maple syrup for a sweet glaze. Total time, about 1.5 hours. Enjoy!
Meat, Eggs, & Dairy
- 150 grams cream cheese
- 50 grams mature cheddar cheese
- 50 grams vegetarian hard cheese
- 50 grams butter
- 1 whole egg
Fresh Produce & Herbs
- 1200 grams butternut squash
- 400 grams mixed root vegetable
- 2 whole red onion
- 100 grams spinach
- 2 sprigs rosemary
- 2 sprigs thyme
Seasonings & Spices
- 2 cloves garlic
- salt
- black pepper
- 1/4 teaspoon nutmeg
Pantry Items
- 375 grams ready-made puff pastry sheet
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- 1 tablespoon Dijon mustard
- 20 grams dried cranberries
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